Classic Candied Yams
Serves: 2
Ellsworth Rath
1 January 1970
Based on User reviews:
26
Spice
58
Sweetness
73
Sourness
52
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Cut the sweet potatoes crosswise into 1-inch-thick rounds
2
Halve or quarter any extra-large pieces so that they are all similar in size
3
Melt the butter in a large Dutch oven over medium heat
4
Combine the brown sugar, granulated sugar, pumpkin pie spice and salt in a small bowl
5
Add the sugar mixture to the Dutch oven and whisk until it forms a paste
6
Add the potatoes and stir well, spooning the sugar mixture over the potatoes to coat evenly
7
Cover and cook the potatoes, stirring occasionally and gently to avoid breaking them up, until they are just tender when pierced with the tip of a knife and the sauce resembles a thin syrup, 25 to 30 minutes
8
Meanwhile, preheat the oven to 350 degrees F
9
Spread the pecans on a baking sheet and toast until dark brown with a light scent of roasted nuts, about 8 minutes
10
Season the pecans with some salt while warm, let them cool completely and coarsely chop
11
Transfer the potatoes with their sauce to a large serving platter and sprinkle the pecans over the top